Boil the eggs and chill them in the fridge.
Cut the red onion into paper-thin slices using a mandolin
and put the slices in cold water.
Cut the Malax Loaf slices lengthwise into three pieces
and then in half across.
Cut the eggs into wedges.
Arrange the herring pieces, Malax Loaf sticks, eggs
and red onion slices in a salad bowl.
Add some crème frâiche and roe on
top. Sprinkle some dill over the salad and season with
black pepper. Add some salt if necessary.